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Roost has been a mainstay in Houston's shape-shifting dining scene for 15 years — proof that staying power doesn't require staying the same. Chef and owner Kevin Naderi rewrites the menu every six weeks, serving globally inspired dishes in a space that's more neighborhood hangout than white-tablecloth temple.
Naderi paid his dues at Picholine (NYC), Madrona Manor (Napa), and local icons like Brennan's of Houston and Randy Evans' Haven before opening Roost at 25 — flipping a no-frills Cuban grocery into a hotspot, where serious food doesn't take itself too seriously.
Now a husband and dad, he's still cooking like he's got something to prove — to his regulars, his hometown, and the toddler who's his toughest critic.
Roost's 50-seat space is cozy and unpretentious amid walls paneled with old shutters and Edison-like light fixtures fashioned from gutter drains. Roost's rustic and diverse menu is revised every three weeks, inspired by local availability of farm-fresh seasonal ingredients and flavors of the world including the American south, Asia and from the Middle East, taking advantage of Naderi's Persian heritage. Says Naderi, "I've taken a little bit from everywhere I've worked. It's a good showcase for what we do.